Cooking Instructions
1.
Preheat the oven to 200 degrees F (93 degrees C).
2.
In a small bowl, mix the
Brown Sugar (2 Tbsp)
,
Salt (1 tsp)
,
Ground Black Pepper (1 tsp)
,
Limes (2)
,
Orange (1)
with the
Boneless Pork Shoulder (2 lb)
. Cover and marinate overnight, or up to 24 hours.
3.
Discard marinade and place the pork shoulder in the dutch oven.
4.
Add the
Pasilla Chile Pepper (1)
,
Garlic (4 cloves)
,
Yellow Onion (1)
,
Bay Leaves (2)
,
Cinnamon Stick (1)
,
Ground Annatto (2 tsp)
,
Dried Oregano (1 tsp)
,
Salt (1 tsp)
,
Black Peppercorns (1 tsp)
,
Ground Coriander (1 tsp)
,
Vegetable Broth (4 Tbsp)
,
Lime (1)
and
Orange (1/2)
to the dutch oven. Toss to combine.
5.
Slow-cook in the oven for 7-8 hours at 200 degrees F (93 degrees C), or until meat is tender.
6.
Remove Pork shoulder from the dutch oven. Shred pork shoulder using a fork or by hand.
7.
Strain cooking liquid through a sieve to remove any solids, but reserve the liquid.
8.
Add 2/3 cup cooking liquid over meat. Toss to combine.
9.
In batches, transfer shredded meat to a non-stick frying pan over high heat. Without touching the meat, cook until the underside is browned, about 5 minutes. Toss to continue cooking, until some edges start to crisp up, about another 5 minutes, toss occasionally.
10.
Turn off the heat, add 4 tbsp more cooking liquid to the pan, mix evenly.
11.
In a bowl, drizzle juice from the
Lime (1)
over the
Red Onion (1)
to make a quick pickle.
12.
Serve carnitas on
Yellow Corn Tortillas (12)
, top with
Salsa Verde (to taste)
, pickled onions, and
Fresh Cilantro (1 bunch)
.
